It's still macaroni and cheese if you use baby bowties, right? Although, thinking about it now, baby bowties 'n cheese sounds pretty darn cute.
We are normally shells 'n cheese kind of people. You know, follow the instructions on the box and get 'er done quickly. However, when we found this recipe, we realized we could make an even better homemade version in just a little more time. Totally worth it. If you love cheese, bacon, and....cheese, this is most certainly the dish for you. It's creamy and filling...the perfect comfort food. It keeps well in the fridge too; we enjoyed our leftovers just as much as the first go-round. I plan on whipping some up again at Christmas for all the kids (and big kids!) in our family.
1 pkg. (8 oz.) pasta of your choice (we used mini bowtie)
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. shredded cheddar cheese
1/2 c. real bacon bits
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper
1/2 tsp. salt
Preheat oven to 400 degrees. Cook pasta as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens (about 5 minutes). Add seasonings and cheese, stirring until cheese is melted. Add pasta and transfer to a buttered 1 qt. casserole or individual casseroles. Bake for 20 minutes. With 5 minutes left to go (after 15 minutes), sprinkle with shredded cheese and bacon bits.